Jamie Oliver Smoked Fish Salad

I’ll be honest — the first time I made this, I wasn’t sure if I was making lunch or playing food roulette. Smoked fish? In a salad? With peanuts and tomatoes and chilies? But I was craving something bright and bold, and I had a lonely fillet of smoked mackerel in the fridge looking back at me like, “Well, go on then.”

The result? Mind-blowing. Genuinely one of those “why don’t I make this all the time” situations. It’s got that addictive sweet-salty-sour-heat combo you get in Vietnamese dishes — except with a smoky twist from the fish that just makes it. Toss it all together with a zippy dressing and you’ve got a salad that feels alive. No limp lettuce, no regrets.

Why You’ll Love It

• No cooking required — just a bit of chopping and mixing
• Smoky, spicy, tangy, crunchy — all the textures and flavours
• Perfect for hot days — light, fresh, and full of zip
• Works with any fish you’ve got — smoked, poached, or even tinned
• Meal prep friendly — keeps well and tastes better after a little rest
• Surprisingly filling thanks to the peanuts and protein

Ingredients

For the dressing:

• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp water
• 1 tbsp sugar
• 1 garlic clove, minced and mashed
• 1 tbsp sambal or 1–2 small hot chilies, minced
• ¼ cup sesame oil

For the salad:

• 1 lb flaked fish (preferably smoked — mackerel, trout, etc.)
• 1 large carrot, peeled and grated
• ¼ cup chopped cilantro
• ⅓ cup roasted peanuts
• 3 to 6 green onions, thinly sliced
• 20 cherry tomatoes, halved
• 1 to 3 serrano or jalapeño chilies, sliced
• 1 tbsp fresh minced ginger

How to Make It

Whisk up the dressing:

Grab a small bowl and mix the fish sauce, lime juice, water, sugar, garlic, and chili. Slowly drizzle in the sesame oil while stirring. It should smell intense — that’s a good thing. Taste it. Adjust as you like — more sugar for balance, more chili if you’re bold.

Flake your fish:

If it’s smoked fish, peel the skin off and use your fingers to flake it into chunks. Don’t make it too fine — you want meaty bits in every bite. Also: watch out for sneaky bones.

Toss the veg:

In a big bowl, combine the grated carrot, chopped cilantro, sliced green onions, halved tomatoes, ginger, and chili. It already smells amazing, doesn’t it?

Bring in the fish:

Add your flaked fish to the veg mix. Use your hands (clean ones, obviously) or two forks to gently fold everything together. Don’t mash it — you want light, bouncy texture.

Pour and taste:

Drizzle the dressing over, bit by bit, and toss again. Add just enough to coat — you can always top it off later. Give it a little taste. Does it zing? Good.

Add crunch last:

Sprinkle the roasted peanuts over the top just before serving. That way they stay crispy and glorious.

Serve with chill:

It’s best served slightly chilled or at room temp. Too cold and you lose some of the nuance. Too hot and the fish can get a bit sweaty. Nobody wants sweaty fish.

Common Mistakes and How to Dodge Them

Can I skip the fish sauce?
Honestly? It’s kind of the backbone. If you really must, swap for soy sauce with a dash of rice vinegar — not the same, but it’ll get you close.

What if I overdo the chili?
It happens. A splash more lime juice and a bit of sugar can balance it out.

Why does mine taste flat?
You might need more acid or salt. This salad needs bold seasoning to sing. Don’t be shy with lime juice or fish sauce.

Help! My fish is mushy.
You probably over-mixed. Flake it gently and fold it in at the end.

Storage and Reheating

This salad keeps beautifully in the fridge for up to 2 days. In fact, it’s often even better the next day — the dressing seeps into everything.

Reheating? Nope. Cold or room temp is the way. Don’t freeze it either — fresh herbs and fish don’t come back from that.

Frequently Asked Questions

Can I use tinned fish?
Yes! Tinned smoked mackerel, sardines, or even tuna will work in a pinch. Just drain them well first.

Is this spicy?
That’s up to you. Use less chili if you prefer a milder salad — it’ll still taste fab.

Can I make this ahead?
Definitely. Just keep the peanuts out until you’re ready to serve so they stay crunchy.

What goes well with it?
Steamed jasmine rice, lettuce cups, or even tucked into rice paper rolls. Honestly, it’s the kind of salad that plays well with everything.

Nutrition Facts (Per Serving)

• Calories: 391
• Fat: 25g
• Carbs: 13g
• Protein: 29g
• Sodium: 1074mg
• Sugar: 7g